Spiced prawn and pea ragout

Name: Spiced prawn and pea ragout - Recipes
Yield: Serves 6
Ingredients: 550g headless, unpeeled, raw king prawns; 4 tablespoons sunflower oil; 2 medium onions; 2 fat cloves garlic, finely diced; 1 teaspoon fresh ginger, peeled and finely diced; ¾ teaspoon ground turmeric; ¼ teaspoon chilli powder (or to taste); 2 generous handfuls of coriander leaves; 675g ripe tomatoes, peeled and roughly chopped; 85ml crème fraiche; 550g frozen petits pois; Poppadoms, basmati rice, sweet mango pickle and lemon wedges (optional).

This curry is perfect for lunch as you can make the ragout base in advance

By Sybil Kapoor

24 May 2016

Image may contain Food Dish Meal Bowl and Curry

Tara Fisher

To drink: For this aromatic, creamy ragout, try a fresh, moderately aromatic white. Arneis and Godello go well; Albariño is even better: Palacio de Fefiñanes Albariño 2012, £15.99, Waitrose. Wine details correct at magazine publication date.

From the October 2014 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Tara Fisher; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Spiced prawn and pea ragout

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